![Page 1: FlourIssuesThatAppearDuring Production& HowtoPrevent Them ... 18... · Basic WheatTortillaSpecification Moisture 14,5% Protein 11,5‐12,5 Gluten 27‐29 Ash 0,57 Fallingnr. (Hagberg)](https://reader035.vdocuments.site/reader035/viewer/2022070822/5f28c45459b23044a126f3b6/html5/thumbnails/1.jpg)
Flour Issues That Appear DuringProduction & How to Prevent
ThemPresented by: Gabor Nagy
![Page 2: FlourIssuesThatAppearDuring Production& HowtoPrevent Them ... 18... · Basic WheatTortillaSpecification Moisture 14,5% Protein 11,5‐12,5 Gluten 27‐29 Ash 0,57 Fallingnr. (Hagberg)](https://reader035.vdocuments.site/reader035/viewer/2022070822/5f28c45459b23044a126f3b6/html5/thumbnails/2.jpg)
Avarage tortilla ingerdients ratio
FLOUR54%
WATER30%
PALM OIL5%
GLYCERINE (KG)1% premix
10%
PLAIN TORTILLAS
![Page 3: FlourIssuesThatAppearDuring Production& HowtoPrevent Them ... 18... · Basic WheatTortillaSpecification Moisture 14,5% Protein 11,5‐12,5 Gluten 27‐29 Ash 0,57 Fallingnr. (Hagberg)](https://reader035.vdocuments.site/reader035/viewer/2022070822/5f28c45459b23044a126f3b6/html5/thumbnails/3.jpg)
Wheat Bran
![Page 4: FlourIssuesThatAppearDuring Production& HowtoPrevent Them ... 18... · Basic WheatTortillaSpecification Moisture 14,5% Protein 11,5‐12,5 Gluten 27‐29 Ash 0,57 Fallingnr. (Hagberg)](https://reader035.vdocuments.site/reader035/viewer/2022070822/5f28c45459b23044a126f3b6/html5/thumbnails/4.jpg)
Basic Wheat Tortilla SpecificationMoisture 14,5%Protein 11,5‐12,5Gluten 27‐29Ash 0,57Falling nr. (Hagberg) min. 330DDT 2min.DST min. 4,5minW 210‐250P/L 0,6•Additives level: ascorbic acid, enzymes, vitamins, minerals etc…•Extensograph –Extensibility 200Resistance max 300•Starch Damage (UCD) 20‐22
![Page 5: FlourIssuesThatAppearDuring Production& HowtoPrevent Them ... 18... · Basic WheatTortillaSpecification Moisture 14,5% Protein 11,5‐12,5 Gluten 27‐29 Ash 0,57 Fallingnr. (Hagberg)](https://reader035.vdocuments.site/reader035/viewer/2022070822/5f28c45459b23044a126f3b6/html5/thumbnails/5.jpg)
Starch Damage UCD (Chopin)
![Page 6: FlourIssuesThatAppearDuring Production& HowtoPrevent Them ... 18... · Basic WheatTortillaSpecification Moisture 14,5% Protein 11,5‐12,5 Gluten 27‐29 Ash 0,57 Fallingnr. (Hagberg)](https://reader035.vdocuments.site/reader035/viewer/2022070822/5f28c45459b23044a126f3b6/html5/thumbnails/6.jpg)
Each delivery must contains
• Flour specification with exact datas: • Alveograph digramm• Farinograph (Valorigraph) diagramms• Extensograph and/or Alveographdiagramms
• Sample from miller and sample fromtanker (truck)
![Page 7: FlourIssuesThatAppearDuring Production& HowtoPrevent Them ... 18... · Basic WheatTortillaSpecification Moisture 14,5% Protein 11,5‐12,5 Gluten 27‐29 Ash 0,57 Fallingnr. (Hagberg)](https://reader035.vdocuments.site/reader035/viewer/2022070822/5f28c45459b23044a126f3b6/html5/thumbnails/7.jpg)
Possible Differences betweendeliveries
Water level differences
• New delivery better to charge it to empty silo• Control mixing time at first couple mixes from new delivery, adjust dough relaxer
• Water level differences between deliveries:– Always start with reduced water level
![Page 8: FlourIssuesThatAppearDuring Production& HowtoPrevent Them ... 18... · Basic WheatTortillaSpecification Moisture 14,5% Protein 11,5‐12,5 Gluten 27‐29 Ash 0,57 Fallingnr. (Hagberg)](https://reader035.vdocuments.site/reader035/viewer/2022070822/5f28c45459b23044a126f3b6/html5/thumbnails/8.jpg)
Possible Differences betweendeliveries
Reological differences
• DDT – DST parameter differences– Check Farinograph diagramms before loadingdelivery
– Possible mixing time adjustment• Doughrelaxer level adjustment• Press parameter changes (plate tenperaturechanges, pressing time changes)
![Page 9: FlourIssuesThatAppearDuring Production& HowtoPrevent Them ... 18... · Basic WheatTortillaSpecification Moisture 14,5% Protein 11,5‐12,5 Gluten 27‐29 Ash 0,57 Fallingnr. (Hagberg)](https://reader035.vdocuments.site/reader035/viewer/2022070822/5f28c45459b23044a126f3b6/html5/thumbnails/9.jpg)
Possible Differences betweendeliveries
Ash content (color)• Flour color test ( Pekar test) dry‐wet• Possible higher water absorption• Tougher dough after proofing• Higher press psi, and temperature• Wheat bran pices in flour, darker color• Possible different enzyme reaction
![Page 10: FlourIssuesThatAppearDuring Production& HowtoPrevent Them ... 18... · Basic WheatTortillaSpecification Moisture 14,5% Protein 11,5‐12,5 Gluten 27‐29 Ash 0,57 Fallingnr. (Hagberg)](https://reader035.vdocuments.site/reader035/viewer/2022070822/5f28c45459b23044a126f3b6/html5/thumbnails/10.jpg)
Possible Differences betweendeliveries
Starch damage changes• Higher water absorption and water release( might appears during proofing)
• Amylase based fresh keeper enzyme activitychanges
• End product quality changes (flexibility‐sticking)
![Page 11: FlourIssuesThatAppearDuring Production& HowtoPrevent Them ... 18... · Basic WheatTortillaSpecification Moisture 14,5% Protein 11,5‐12,5 Gluten 27‐29 Ash 0,57 Fallingnr. (Hagberg)](https://reader035.vdocuments.site/reader035/viewer/2022070822/5f28c45459b23044a126f3b6/html5/thumbnails/11.jpg)